This potato salad got us through a lot.
Brian and I were so excited to make it this far on our Whole30 journey. But we craved and desired and salivated over things we couldn’t have. We wanted to give up. This creamy, bacon-y, potato-y yumminess helped get us to the other side. When we had a potluck-type picnic to attend, I brought this. It was perfect to have with grilled chicken and some fruit. I remember that picnic was torture! Fried chicken, macaroni and cheese, pasta salads, countless desserts….all were tempting. But we savored the potato salad and averted our eyes from the dessert table. Victory! I also made this for company one evening and marinated some chicken thighs and then rounded out the menu with grilled asparagus. That was a wonderful evening of good food and friends!
Here’s an excerpt from my Whole30 journal (something I highly recommend doing!), Day 18:
What a great day! We felt the Tiger Blood today. “Tiger Blood” is a Whole30 phenomenon when you finally feel things are getting better and you are pretty sure you could do anything because you’re on the downward slope of your Whole30. It does feel amazing! We slept until 7 am (great sleep) and then had coffee on the screened-in porch. It was sweet to connect with each other after a busy week (it was Saturday, BTW).
Side note and not written in my journal: Brian and I speak on marriage all over the country and we have to practice what we “preach!” We try and make time for one another and spend moments just connecting and talking. Healthy eating and healthy relationships are all part of an overall good outlook on life!
Breakfast: 2 eggs with runny yolks, leftover roasted potatoes (from last night), bacon. There weren’t a lot of potatoes, but enough to mix with the egg yolk to bring on the goodness. This is were I do miss toast, though!
Lunch: chicken burger (bought from Trader Joe’s) on a salad with lots of veg and homemade dressing.
Dinner: Poblano and lime marinated chicken thighs (recipe I found on Pinterest), potato salad (see recipe below), grilled asparagus.
Snack: cup of tea
2 Chronicles 5:13b: “For he is good, for his steadfast love endures forever.” Repeating this throughout my day. It is true. In the good and bad times; in the joys and pains. The Lord is good. Thanks, God, for your enduring love.
- 2½ lbs. potatoes, cut into large chunks (unpeeled)
- 1 tablespoon apple cider vinegar
- 4 strips bacon, cooked and crumbled
- 1 cup mayonnaise
- 2 hard-boiled eggs, peeled and shredded
- ¼ cup green onions, thinly sliced (both green and white parts)
- 1 tablespoon bacon grease
- 1 tablespoon mustard
- 1 teaspoon Seasoned Salt (see my website for recipe, or use another brand)
- salt and pepper to taste
- Boil the potatoes in a large sauce pan until done - about 15-20 minutes (run a knife through the potatoes - if it easily slices through, the potatoes are done). Cool and peel. Chop into small, bite-size pieces. Place potatoes in a large bowl and sprinkle with the apple cider vinegar. Add the rest of the ingredients and mix gently. Potatoes need a lot of salt, so check to see if the salad is seasoned well. Can be served warm or chilled.
I ain’t gonna lie. This recipe takes some time. And all for a side dish! Cooking the bacon, eggs, and potatoes takes awhile and uses lots of pots and pans. But make it anyways! Pair it with simple protein and veggies, and this salad will be the star!
-Ideas for a quicker prep: buy the green onions already chopped (usually in produce section of grocery store); buy bacon already cooked and omit the 1 tablespoon of bacon grease, adding more mayo or a little bit of olive oil if the salad is dry; buy eggs that are already hard-boiled; make mayo ahead of time and keep on hand.
-Recipe for homemade and Whole30 compliant mayonnaise – click HERE
-Bake your bacon! Preheat oven to 400 degrees. Place strips of bacon on a foil-lined baking sheet. Bake for 20 minutes, checking for doneness. This offers hands-free bacon-making!!
-Recipe for homemade and Whole30 compliant Seasoned Salt – click HERE
-I used plain baking potatoes for the photos here, but red potatoes are really good in this recipe. If using red potatoes, you can leave on some of the skin and cut out some of the work.
-Of course, if you’re not on a Whole30, you could use your favorite store-bought mayo. We (Brian, Brantley and I) believe this is the best potato salad ever, and it will be made on a regular basis, on a Whole30 or not.